Bagel Breakfast Sandwichs and Ground Teriyaki Chicken Rice Bowls
Ready in 35 min. Breakfast recipe. Two delicious meals in one recipe: a classic bagel breakfast sandwich and a savory ground teriyaki chicken rice bowl. Pe
Instructions
Step 1
1. For the bagel sandwiches: In a large non-stick skillet, melt 1 tbsp butter over medium heat. Crack 2 eggs into the skillet, season with salt and pepper, and cook sunny-side up or to desired doneness. Repeat with remaining butter and eggs.
Step 2
2. Toast bagel halves in a toaster or in the skillet until lightly golden.
Step 3
3. Assemble sandwiches: Place a slice of cheese on the bottom half of each bagel, add a fried egg, 2 slices of bacon, and top with the other bagel half. Keep warm.
Step 4
4. For the teriyaki chicken: In a bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic.
Step 5
5. In a large skillet or wok over medium-high heat, cook ground chicken, breaking it apart, until browned and cooked through (about 5-7 minutes). Drain any excess fat.
Step 6
6. Pour the teriyaki sauce over the chicken. Add the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes. Remove from heat.
Step 7
7. To serve rice bowls: Divide rice between two bowls. Top with teriyaki chicken, steamed broccoli, shredded carrots, sesame seeds, and green onions.
Step 8
8. Serve bagel sandwiches alongside or on the side. Enjoy immediately.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
